Bulgur Bandoura with Chickpeas

Name: Bulgur Bandoura with Chickpeas
Prep time: 10 min
Cook time: 25 min
Yield: 4
Cuisine: Middle Eastern

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Mains

This vegan Bulgur Bandoura with Chickpeas is a family favourite, perfect for picnics. Add chicken tenderloin for more protein!

PREP TIME

10 minutes

COOK TIME

25 minutes

SERVES

About this recipe

This Bulgur Bandoura with Chickpeas is a simple yet flavourful dish that I absolutely love. My mother-in-law often cooks this for barbecues, picnics, and lunches. She always shares the story of farmers eating it with bread and raw white onion back in the day. She wasn’t too happy with me not including the white onion as a garnish, haha! This dish is vegan but can also be enhanced by serving it with a protein. For a delicious pairing, check out my chicken tenderloin recipe here. Top the dish with chicken and drizzle with pomegranate molasses for added flavour.

If you love cracked wheat, check out my traditional Burgul Wu Bandoura recipe. I also get creative by serving it with chili, crumbled feta, and black pepper. Another favourite in our home is the broad bean and bulgur dish, and don’t miss out on the baked lamb kibbeh, another Middle Eastern favourite, plus I show you a freezer hack.

Ingredients

5 tablespoons olive oil
2 onions, finely diced
2 tins diced tomatoes
1 can chickpeas, drained and rinsed
¼ cup water
Salt, to taste
1 cup brown fine cracked wheat (bulgur)
Parsley, for garnish (optional)

Notes from Rouba

Stir occasionally to prevent the bulgur from sticking to the pot.
Garnish with fresh herbs like parsley or coriander for added freshness.

Along with this tasty recipe, I’ve got some cool tools to share! For all your kitchen needs, check out my Amazon store where I have handpicked my favourite items in various categories. You can also visit Dorsch Home and use the code “roubasfood” for a 10% discount on your total purchase, even on sale items. Dorsch Home has you covered for everything from pots and pans to baking appliances and kitchen tools. Happy cooking!

Method

Step 1.

Heat the olive oil in a pot over medium heat. Add the finely diced onions and fry them until very soft, which should take about 7-10 minutes. Once the onions are soft, add the diced tomatoes, chickpeas, and water to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes. Season with salt to taste.

Step 2.

Add the fine cracked wheat to the pot, stirring well to combine. Cover the pot and let the mixture simmer for 10-15 minutes, or until the cracked wheat is fully cooked. Stir occasionally to prevent the cracked wheat from sticking to the pot and caramelising.

Make it with Chicken Tenders